Fleming’s Luncheon

    0

    Great Taste Magazine - Los AngelesFirst

    Tenderloin Crostini

    Mushroom Flatbread

    Second

    Pan crisped pork belly

    Creamy goat cheese grits, sweet onion chutney

    Third

    Heirloom Tomato & Burrata Salad

    Baby red and golden beets, arugula, lemon-pistachio vinaigrette

    Fourth (Choice of one)

    Braised Short Ribs of Beef

    Boneless, savory arugula and spinach, natural au jus

    Broiled Pacific Swordfish

    Line-caught center-cut, Israeli couscous with pine nuts, fennel cream

    Fifth

    Almond Souffle

    Light frozen Amaretto souffle, toasted almonds, cinnamon graham cracker crust, fresh blueberry sauce, whipped cream and cocoa nib

    Print Friendly, PDF & Email